Tag Archives: Black Elephant Vintners & Co.

Black Elephant Vintners Three Men in a Tub with a Rubber Duck Red Blend

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OCTOBER WINE CLUB:

Mellow style logoBlack-Elephant-three-men-in-tub-bottleBlack Elephant Vintners
Three Men in a Tub with a Rubber Duck
Red Blend
Western Cape, South Africa

MELLOW WINE STYLE

Old world meets new in this trio of classic varieties. Cabernet Sauvignon (55%), Merlot (43%), and Mourvèdre (2%) sourced from the coastal region of the South African wine-lands seamlessly blends to create this playful blend called Three Men in a Tub with a Rubber Duck.  Crafted by a passionate team led by the three men in the tub: Kevin Swart, Raymond Ndlovu and Jacques Wentzel (winemaker and viticulturist).

Varietal: 55% Cabernet Sauvignon, 43% Merlot and 2% Mourvèdre
Analysis: 13.17% alcohol / volume
Extract: 30.4 g/l
pH: 3.66
TA: 5.1 g/l
VA: 0.54 g/l
FSO2: 45 mg/l
TSO2: 96 mg/l
RS: 1.7 g/l
Appellation: Western Cape, South Africa
Harvest: Mid-February to End-March
Maturation: The wine was matured in French oak barrels for 19 months

Source of Grapes: The fruit for their Three Men in a Tub with a Rubber Duck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavor profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality.

© Black Elephant Vintners & Co.Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.

About the winery:
Black Elephant Vintners & Co. redefines winemaking in Franschhoek by fusing the region’s heritage with modern innovation. They aim to inject creativity and fun into a traditionally serious industry, crafting wines that reflect the unique character of the Franschhoek Valley. Their rebellious approach calls for dreamers and non-conformists to join their movement, celebrating wine as a vibrant and expressive art form. Click here to learn more.

Try this wine with the following recipe…

pumpkin-risottoPumpkin Risotto

INGREDIENTS:

Toasted Hazelnuts & Crispy Sage

  • 2 tablespoons unsalted butter divided
  • 12 fresh sage leaves
  • ½ cup dry roasted unsalted hazelnuts roughly chopped

Pumpkin Risotto

  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup white cooking wine optional
  • 4 cups vegetable stock substitute chicken stock or water
  • 1 tablespoon fresh sage minced
  • ½ teaspoon nutmeg
  • 1 cup pumpkin puree
  • ½ cup Parmesan cheese

DIRECTIONS:

Toasted Hazelnuts & Crispy Sage

  • The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto.
  • In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
  • In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Pumpkin Risotto

  • In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
  • In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave). Remove from the heat and set aside.
  • Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
  • Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
  • Then stir in the pumpkin puree and Parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
  • Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Barley and Sage.

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Black Elephant Vintners Rebels of the Vine Chenin Blanc

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OCTOBER WINE CLUB:

Crisp Wine StyleRebels-of-the-Vine-Chenin-BlancBlack Elephant Vintners
Rebels of the Vine
Chenin Blanc
Swartland, South Africa

CRISP WINE STYLE

This is a refined offering with aromas of tropical fruit and green apple. Its good minerality leads to a fleshy and fresh finish.

Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
pH: 3.44
TA: 5.6 g/L
RS: 2.5 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2025
Harvest yield: 6.5 tons per ha.
Food Pairing: Makes a fine partner for light fare such as fish, shellfish, white meat and salads, but is equally delightful by the glass.

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.

In the cellar: No oak or commercial yeast was used during the fermentation in stainless steel tanks. The wine was left on the lees for as long as possible to enhance richness on the palate.

The vintage: This vintage followed a normal to good winter. Harvest started late due to cool spring and early summer conditions but commenced briskly after some nasty heatwaves.

About the winery:
Rooted in Franschhoek, Black Elephant Vintners & Co. is a winery dedicated to breaking traditional winemaking rules. Their diverse portfolio of wines captures the spirit of creativity, blending serious winemaking with an element of fun. Known for pushing the boundaries, they embrace innovation while paying homage to the region’s rich history, inviting those who love exploration to join them on their journey. Click here to learn more.

Try this wine with the following recipe…

apple-chicken-saladApple Salad

INGREDIENTS:

Salad

  • 8 cups fresh mixed greens lettuce
  • 1 large apple such as Pink Lady or Honeycrisp
  • 1 large pear
  • 2 ½ cups shredded seasoned rotisserie chicken
  • ½ cup dried tart cherries or dried cranberries
  • ½ cup candied pecans coarsely chopped
  • ½ cup crumbled goat cheese or feta or gorgonzola cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon-style mustard

DIRECTIONS:

  1. Place salad greens in a large bowl. Core and thinly slice apples and pears (peel if desired). Chop the chicken and add to greens. Add dried cherries.
  2. Combine all dressing ingredients in a mason jar and shake to combine. Taste and adjust to personal preferences.
  3. Toss salad with 80% of dressing, then add chopped candied pecans. Top with crumbled cheese, drizzle remaining dressing, sprinkle sea salt if desired, and serve immediately.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Chelsea’s Messy Apron.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Bold wine Style logoRebels-of-the-Vine-Syrah-bottleBlack Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa

BOLD WINE STYLE

This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.

Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes

Photo-By-Black-Elephants-Vintners-CoIn the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.

In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.

The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.

About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.

Try this wine with the following recipe…

beef-ragu-pastaPappardelle with a Slow-Cooked Beef Ragu

INGREDIENTS:

Ragu:

  • 12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
  • 1 tbsp salt
  • black pepper
  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled 
  • 1 cup red wine, full bodied, or sub with beef broth/stock
  • 1 ½ cups water
  • ¾ tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

To Serve (not all sauce is used):

  • 1 lb. dried pappardelle, or other pasta of choice
  • freshly grated parmesan cheese or Parmigiano Reggiano
  • fresh parsley, finely chopped (optional)

DIRECTIONS:

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
  3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
  6. Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
  7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
  8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).

To Serve:

  1. Bring a very large pot of water with 1 tbsp of salt to the boil.
  2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  3. Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
  4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  5. Add ¾ cup of pasta water into the fry pan.
  6. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
  7. Yell for your family to sit down at the dinner table because you need to serve it immediately.
  8. Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.

Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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